Sangiovese 34%, Merlot 33%, Cabernet Sauvignon 33%
Area of production
Chianti Classico, Tuscany, Italy
Silty clay soil, rich in limestone with a high presence of stones
Vine age: Plantings completed in spring 2000
Plant density: 6,900-7,300 plants per hectare
Yield: 60 qt/ha
Winemaking: Grapes are first selected during harvest in the vineyard and then by an optical sorter when they arrive at the winery.
Alcoholic fermentation: The grapes are destemmed and the whole berries are immediately placed in temperature controlled stainless steel tanks to perform fermentation. The must is kept in contact with the skins for 20 days.
Maturation: The wine spends 14 months in French oak fermenters and in French oak barriques, 6 of which are spent on the fine lees.
Spicy notes of oak rise above distinct aromas of cherry and berry. The palate has a backbone of Sangiovese, a roundness of Merlot and enhanced body from the Cabernet Sauvignon. The fruit purity and varietal signatures are testament to the meticulous care given to the vines. Note: Some sediment may occur in the bottom of the bottle as the wine is not filtered